Sana and Romania

Kefir in Romania

Laptele acru and Romania

The freeze-drying process was developed as a commercial technique that enabled heat sensitive products to be made stable and viable...

Greek Yoghurt vs. Regular Yoghurt

Considering the fact that Norway has wide pastures with green grass to feed the cows, the people in this country are very fond of old...

Surmelk or kulturemelk in Norway can be translated as “cultured milk”and it is almost the same like Filmjölk in Sweden. In both cases, we...

In Nicaragua, leche agria means “sour milk”. In other words, the milk goes sour, due to the fermentation process triggered by the...

The Dutch people are known for their love for milk and dairy products, so don’t be surprised when you hear that karnemelk, the Dutch...

Khuruud is a type of hard cheese prepared in Mongolia, which is made to last for a very long time without being stored in a fridge. Most...

In Mongolia, tarag is the traditional yogurt, made mainly from the milk coming from yaks or cows. Yaks are more comfortable in the...

Byaslag is a type of cheese from Mongolia, which is dried outside, on the rooftops, in order to be enjoyed for longer. So, in spite of...